Moist double chocolate chip muffins are a rich, chocolate chocolate chip muffins. The combination of sour cream and buttermilk helps to make these muffins extra moist. This easy, one-bowl muffin recipe will be a hit with any fan of chocolate muffins.
Double chocolate chip muffins are the breakfast treat that doubles as dessert. These moist chocolate muffins are packed with chocolate chips and sprinkled with even more melty chocolate chips on top.
The recipe is made entirely in one bowl, and it takes less than 30 minutes to make. So, you can have rich chocolate chocolate chip muffins with almost no work whenever the craving strikes!
“Wonderful chocolate muffins! I love Costco’s chocolate muffins and these are just as good.” – Stephanie
Ingredient notes and substitutions
- Buttermilk: I recommend using full-fat buttermilk. It makes for softer, moister muffins. However, low-fat buttermilk will work.
- Sour cream: I recommend using full-fat sour cream for moister muffins. Reduced-fat sour cream is ok, but I don’t recommend using fat-free sour cream.
- Flour: It’s important to properly measure the flour and cocoa powder to avoid dry, heavy muffins. Sift or stir the flour/cocoa powder, lightly spoon into the measuring cup, and level.
- Chocolate chips: Feel free to use milk chocolate chips or dark chocolate chips instead of semisweet chocolate chips.
How to make double chocolate chip muffins
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 425F. Line or grease 20 standard-sized muffin tin cups. Set aside.
Step 2: In a large bowl whisk eggs, oil, buttermilk, sour cream, and vanilla together until combined.
Step 3: Add flour, sugar, cocoa, baking powder, salt, and chocolate chips; stir until just combined.
Step 4: Fill the muffin batter into the prepared liners until almost full.
Step 5: Sprinkle remaining chocolate chips over the batter.
Step 6: Bake at 425F for 5 minutes.
Step 7: Without removing the muffins, lower the temperature to 350F and continue baking additional 13-15 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let cool in pan for 5 minutes.
Step 9: Remove from the muffin tin and let cool to room temperature on a wire cooling rack.
Recipe Tips!
- Moist muffins: I recommend using full-fat buttermilk and sour cream in these muffins. You can use reduced fat (avoid fat-free) products, but the muffins won’t be quite as moist if you use reduced-fat products.
- Measuring: Be sure to properly measure the ingredients! This makes all the difference in how the recipe turns out. I recommend sifting or stirring the flour and cocoa powder. Then, lightly spoon into the measure cup and level. This helps to avoid packing the flour/cocoa powder in.
- Mixing: I recommend mixing the muffin batter by hand. It’s easy to mix by hand, and it helps to avoid overmixing the batter. Overmixed batter will give you dense or tough muffins.
- Baking: Avoid overbaking! It’s harder to tell when chocolate muffins are ready just by sight. Know how your oven bakes, and start testing the muffins early if need be.
Recipe FAQs
It helps to keep the chocolate chips from sinking as the muffins bake. As the ingredients are all stirred in, the chocolate chips get coated with flour. This helps to keep them from sinking to the bottom of the muffins as they bake.
You can! Simply bake the muffins as-directed. Let them cool to room temperature before wrapping tightly in plastic wrap and placing them in a freezer-safe container. The muffins will keep for up to 1 month when properly stored.
Storage
Store any leftover muffins in an airtight container at room temperature. The muffins will keep for up to 3 days when properly stored.
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Double Chocolate Chip Muffins
Ingredients
- 2 large eggs
- ½ cup vegetable oil
- 1 cup full-fat buttermilk
- ¼ cup full-fat sour cream
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour properly measured
- 1 ¼ cups granulated sugar
- ½ cup Dutch-processed cocoa powder spooned and leveled
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup semisweet chocolate chips
- 2 tablespoons semisweet chocolate chips
Instructions
- Preheat oven to 425F. Line or grease 20 standard-sized muffin tin cups. Set aside.
- In a large bowl whisk eggs, oil, buttermilk, sour cream, and vanilla together until combined.2 large eggs, ½ cup vegetable oil, 1 cup full-fat buttermilk, ¼ cup full-fat sour cream, 1 teaspoon vanilla extract
- Add flour, sugar, cocoa, baking powder, salt, and 3/4 cup chocolate chips; stir until just combined.2 ¼ cups all-purpose flour, 1 ¼ cups granulated sugar, ½ cup Dutch-processed cocoa powder, 1 tablespoon baking powder, ½ teaspoon salt, ¾ cup semisweet chocolate chips
- Fill the muffin batter into the prepared liners until almost full.
- Sprinkle remaining 2 tablespoons of chocolate chips over the batter.2 tablespoons semisweet chocolate chips
- Bake at 425F for 5 minutes.
- Without removing the muffins, lower the temperature to 350F and continue baking additional 13-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 5 minutes.
- Remove from the muffin tin and let cool to room temperature on a wire cooling rack.
Video
Notes
- Buttermilk: I recommend using full-fat buttermilk. It makes for softer, moister muffins. However, low-fat buttermilk will work.
- Sour cream: I recommend using full-fat sour cream for moister muffins. Reduced-fat sour cream is ok, but I don’t recommend using fat-free sour cream.
- Flour: It’s important to properly measure the flour and cocoa powder to avoid dry, heavy muffins. Sift or stir the flour/cocoa powder, lightly spoon into the measuring cup, and level.
- Nutrition values are estimates.
Nutrition
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Originally published 5/30/19.
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Comments & Reviews
Agnes says
Is there a substitute for sour cream?
Kate Dean says
I’ve used plain Greek yogurt in place of the sour cream. That’s the closest substitute I’ve found.
Tatiana R Terry says
Hello,
I have a question: may I use cooking Splenda instead of sugar? Thank you!
Tatiana
Kate Dean says
Hi! I haven’t tried that substitution to say for certain, but that type of Splenda is made for baking, so I would guess that it would work.
Pamela Rollins says
In the recipe you state 20 muffin cups, the photo shows 12. Which is it? I have never seen 20 cup muffin tin. Thanks
Kate says
The photo only shows one muffin tin’s worth of batter/muffins. The recipe takes a 12 muffin tin cup and then a second 12-cup tin. You’ll only use 8 of the cups in the second tin for a total of 20 muffins.
Stephanie says
Wonderful chocolate muffins! I love Costco’s chocolate muffins and these are just as good.
Kate says
Thanks! I’m so glad you liked them! Thanks for commenting. =)